fbpx

Foodie Blog

original vegan recipes

Beet Sliders with Cashew Ranch

Vegan | Gluten-free Option

Beet Sliders with Cashew Ranch by Jenna Garcia

With the Super Bowl coming up this Sunday and the Academy Awards less than a month away, you are bound to be headed to a gathering that involves TV watching and lots of tasty finger foods. Your Pinterest homepage is probably filling up with lots of delicious-looking cheesy, gooey, meaty appetizers. As a vegan and/or GF eater, you can only load up on so much chips and guac. What’s the healthy foodie to do?

Beet Sliders with Cashew Ranch

Make these Beet Sliders with Cashew Ranch! Indulgent, delicious and fun, these sliders are likely to please everyone from the most confirmed carnivore to the pickiest eater at the party. The beets are oven roasted then sliced and sautéed in coconut oil until lightly crispy. Served on freshly toasted rolls with baby greens, red onions and creamy cashew ranch, these will hit the spot every time — without compromising your health. Use a whole wheat roll for a healthier recipe, potato or white roll for something fun, or a gluten-free roll to make the recipe gluten-free.

And don’t skimp on this Cashew Ranch – it completes the recipe! Creamy, zesty and tangy, this ranch gives you the satisfaction of a traditional ranch, but with all plant-based, whole ingredients. The recipe makes a little extra, which can be used as a dip for veggies and/or chips.

Give this recipe a try and share with some friends. Bon appétit!

Beet Sliders with Cashew Ranch

Beet Sliders with Cashew Ranch

Makes 12 sliders

Beet Sliders

Ingredients:

  • 4-6 medium beets
  • 12 rolls, halved*
  • 2 tablespoons coconut oil
  • Baby or micro greens
  • ½ red onion, thinly sliced
  • Salt
  • Cashew Ranch (see recipe below)

*Use gluten-free rolls to make recipe gluten-free.

Instructions:

  1. Preheat oven to 350 degrees. Wrap each beet whole in aluminum foil, with skins on. Place on foil-lined baking sheet in the oven. Bake until beets are cooked through, about 1 hour. Remove from oven and allow to cool before removing the skins. (Skins will slide off easily with your fingers.)**
  2. Heat frying pan over medium heat and add 1 tablespoon coconut oil, swirling to cover entire pan. Add rolls, halved sides down. (Depending on how big your pan is, you may need to do this in 2-3 batches.) Remove from heat.
  3. While toasting bread, slice beets horizontally into 1 inch wide medallions. Salt both sides. Add 1 tablespoon coconut oil to frying pan and add beets, cooking over medium heat for about 2-3 minutes on each side. Beets should look a bit golden. Remove from heat.
  4. Assemble sliders by placing beet first on the bottom half of the roll followed by microgreens and red onion slices, and topped with a healthy spoonful of cashew ranch. Put on the top of the roll and serve.

**Note: this step can be done ahead of time. Once they’ve cooled, store in a sealed container in the fridge until you are ready to use them.

Cashew Ranch

Ingredients:

  • ½ cup raw cashews
  • ¼ cup olive oil
  • ½ cup water
  • 1 lemon, juiced
  • 2 teaspoons dried dill
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh chives, chopped
  • 1 clove garlic
  • 1 tablespoon dijon mustard

Instructions:

  1. Soak raw cashews in 1 cup of water for at least 30 minutes before using. (To speed up the process, use hot water and soak for at least 10 minutes.) Drain.
  2. Combine all ingredients in a blender and blend until smooth. Enjoy!

Did you give this recipe a try? Any other recipes you would like to share with us at Foodie by Trende? Join the conversation on Facebook!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

0

Featured
 

Holiday Appetizer Board

In the weeks leading up to New Years, I am sharing some of my favorite holiday recipes focusing on specific dietary constraints.

Read More →

Whole Wheat Cinnamon Rolls and Chia Nog

If you have been following this blog over the past few weeks, you know that I have been sharing some of my favorite holiday recipes.

Read More →

Holiday Shortbread: 3 Ways

Folks, it is December already. Whew, that came quick! This, of course, is the time of year for baking (and eating) lots of wonderful goodies, including Christmas cookies!

Read More →

Holiday Roasted Veggies

These Holiday Roasted Veggies are the perfect side dish for all your festive dinner parties in the weeks to come, starting with Thanksgiving!

Read More →

Fresh Summertime Spring Rolls: Vegan + Gluten-Free

Even the most passionate home cook can feel less-than-inspired after a long day of work, shuttling kiddos to day camp and other summer activities, or just being in the heat all day. Rather than grabbing take-out, try this healthy and simple recipe…

Read More →

Buffalo Cauliflower “Wings” with Ranch Dip

These Buffalo Cauliflower “Wings” with Ranch dip are my idea of a perfect appetizer, mid-afternoon snack, game day munchie, breakfast (okay, maybe not…) But, they really are that good.

Read More →

Dominican Coconut Rice and Beans | Less Than 10 ingredients!

Not to be confused with Thai coconut rice, Dominican coconut rice is a savory dish of sautéed rice and beans, cooked in broth and coconut milk. The result is a flavorful and creamy dish with a light coconut flavor…

Read More →

Potato Leek White Bean Soup: Vegan + Gluten-Free

If you’re living in the US these days, you are probably experiencing some major winter vibes. Living in coastal California, I am very fortunate to never have experienced the sub-zero weather that our friends in the midwest and east are living through…

Read More →

Russian​ ​Borscht 

Today’s recipe is a special one: Russian Borscht (pronounced “borsh”). For those of you who are unfamiliar with Borscht, you are in for a treat!

Read More →